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Scalloped Potatoes with Best-Ever Mushroom Sauce

Fine recipes are rather like classic stories. An instant spark of inspiration, or musings of days, maybe years, perhaps a combination of the two, the final result is to be savored and revisited many times over. Scalloped potatoes are certainly one of those classic preparations that deserve our creative attention.

The lazy days of summer call for a certain conciseness, both in literature and food. We want good nourishment, with an elegant flare, but usually don't want to labor over the enjoyment of the experience. And so, after pulling myself away from the garden and my edition of Pushkin's complete prose works, I headed upstairs and scalloped potatoes with my best-ever mushroom sauce were born. I have more ideas for this most delicious of sauces, because it's become a favorite in my household, as has this preparation, though it's a new addition to the menu.

To make this recipe, you will need to prepare a batch of best-ever mushroom sauce, or use your own favorite mushroom sauce. I increased the quantity of the original mushroom sauce recipe slightly by adding some extra mushrooms (I used white button and creminis), a 1/3 cup more or so of yogurt and cooked the sauce for less time because it gets simmered with the potatoes in the oven and I didn't want it to thicken up too much.

Cover the bottom of a medium-sized casserole dish with a layer of sliced potatoes. Top with half the butter, sprinkle with salt and pepper, and pour half of the mushroom sauce over the potatoes. Repeat the steps and sprinkle the top with a little more salt and pepper. A bit of milk can be added if you need to thin it out a bit.

Bake uncovered in a preheated 350° oven for 60 to 80 minutes or until the potatoes are tender and the sauce has thickened. Let the potatoes stand for 10 minutes or so before serving.

Makes 4 to 6 servings

Best-Ever Mushroom Sauce

Ingredients:

4 tablespoons unsalted butter

2 medium onions, chopped

1 pound white mushrooms, or with some creminis, sliced

1 cup plain whole fat yogurt at room temperature

juice of 1 or 2 lemons, to taste (3 to 5 tablespoons)

2 tablespoons fresh parsley, chopped

1/2 teaspoon dried mustard

1 teaspoon sea salt

1 tablespoon unbleached all-purpose flour (optional)

fresh ground black pepper to taste

Notes: Use whole fat yogurt at room temperature to avoid curdling. Cold yogurt curdles in response to abrupt changes in temperature. If using fat-free or low-fat yogurt, stabilize the yogurt first by whisking in 1 teaspoon of cornstarch or flour.

Instructions:

Melt the butter in a large saucepan or wok over medium heat. Add the onions and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight-fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump.

Take the pan off the stove and remove the lid. Stir in the yogurt, then stir in the lemon juice, parsley, mustard and salt. Return the pan to the stove. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.

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Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.